Chinese cabbage and broccoli salad in a creamy Asian-style dressing

I have been living in Nice, France now for over 5 weeks. During which I have been able to try lots of different new food and cooking styles.

There are some great pan-Asian restaurants here, offering Japanese, Vietnamese, and Chinese food. One restaurant that I have frequented quite often serves a delicious Chinese cabbage salad that I love. I have also recently discovered a wonderful Asian supermarket where I can pick up fresh Asian ingredients.

This salad is my interpretation of the cabbage salad that I have been enjoying in Nice using some of these ingredients.

Serves 4 – 6

For the salad:

  • 1 Chinese cabbage
  • 1 small bunch of broccoli (including about 2 inches of the stalk)
  • 2 spring onions

For the dressing:

  • 6 tbs tahini
  • 4 tbs soy sauce
  • 2 tbs creamed honey
  • 2 tbs water
  • Juice of 1/2 a lemon
  • 2.5 tbs toasted sesame seeds
  • 4 tsp sesame seed oil

In a large bowl whisk together the tahini, soy sauce, honey, sesame seed oil and lemon juice. Slowly whisk in the water until you achieve the desired consistency. If you would like the dressing thicker use less water.

Finely slice the Chinese cabbage, broccoli and spring onions and mix together in a large bowl.

Just before serving, dress the salad and add the sesame seeds. Reserving some sesame seeds to garnish the top.

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